Thursday, April 30, 2015
Wednesday, April 29, 2015
Monday, April 27, 2015
Saturday, April 25, 2015
Friday, April 24, 2015
Its not the first chapter that matters but the whole story
Someday we'll forget the hurt, the reason we cried and who caused us pain.
We will finally realize that the secret of being free is not revenge but letting things unfold in their own way and own time.
After all, what matters is not the first, but the last chapter of our life which shows how well we ran the race.
So smile, laugh, forgive, believe and love all over again.
Thursday, April 23, 2015
Monday, April 20, 2015
Saturday, April 18, 2015
Friday, April 17, 2015
Tuesday, April 14, 2015
Friday, April 10, 2015
Wednesday, April 8, 2015
Monday, April 6, 2015
Old Fashioned Butter Cake
Old Fashioned Butter Cake
(from Reeni's Cinnamon Girl blog)
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
(from Reeni's Cinnamon Girl blog)
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
Saturday, April 4, 2015
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